Ingredients:

• 15 hot dogs,  halved
• 2 cans of Pillsbury crescent rolls
• ¾ of an 8 oz. bottle of Elda’s Kitchen Black Pepper Sauce, divided
• 1 egg, lightly beaten and combined with 1 tbsp of water
• ¼ cup Dijon mustard
• Ketchup for dipping

Directions:

Optional step: Marinate hot dogs for at least 2 hours in ½ bottle of Elda’s Kitchen Black Pepper Sauce. 

Preheat oven to 375 degrees Fahrenheit.

Roll out each can of crescent rolls one at a time, and, using a pizza cutter, cut each triangle in half lengthwise. Mix ¼ cup of Dijon mustard with ¼ bottle of Elda’s Kitchen Black Pepper Sauce and spread over the cut dough. 

Roll each hot dog in the crescent roll triangles, starting from the large end. On a circle of parchment paper in a pizza pan, create two concentric circles of pigs in a blanket. 

Brush the entire wreath with egg wash and bake in the oven for 25-35 mins until golden brown. Remove from oven and serve with ketchup for dipping!